1 tbsp. butter
4 eggs, separated
1 cup unsifted flour
1/4 teaspoon salt
2-3 tbsp. milk or buttermilk

Separate the eggs into two small bowls. Beat egg whites until stiff peaks form.

Beat together the butter and egg yolks. Sift in the flour and salt. Using a large fork, mix well. Fold in egg whites.

If the dough is too stiff, add a little milk. The consistency of the dough, when ready, should be raggedy and soft, but not too sticky.

Bring a large pot of salted water (5 or 6 quarts water/1-1/2 tablespoons salt) to a rolling boil and drop in the noodles by the rounded spoon full, sliding them off a large spoon into the water.

Cover the pot and watch until the noodles rise. Steam them for 5 to 10 minutes (they will rise when done - how long it will take depends upon the size of the noodles.

When done, remove the noodles using a slotted spoon, drain, and serve with melted butter or bacon fat seasoned with a little minced onion.

Serves 2.

Submitted by: Belle